Which Came First Chicken And Egg Sammies Deluxe Rachael Ray Recipes

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

Steps:

• Preheat the broiler.
• Season the chicken breast cutlets evenly with smoked paprika, salt, and pepper. Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes on each side. Remove the chicken from the skillet and let it rest, tented with foil. Wipe out the pan and add the remaining 2 tablespoons of EVOO. In a small bowl, beat the eggs with salt, pepper, and milk or half-and-half. Add the roasted peppers and parsley to the skillet and cook for 30 seconds, then add the eggs and scramble to your desired doneness with a wooden spoon or spatula.
• While the eggs cook, toast the rolls under the broiler, 1 minute, then remove them to a work surface. Keep the broiler on.
• To assemble, slice the chicken and pile it on the roll bottoms. Top each sammy with one quarter of the eggs and a slice of cheese. Place the sammies back under the broiler for 30 seconds to melt the cheese. Reserve the tops. When the cheese has melted, transfer the sammies to plates and top them with a pile of watercress, then set the roll tops in place.

DEVILISH SLOPPY CHICKEN MINI SAMMIES

Steps:

• Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
• While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
• Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

CHICKEN SAUSAGE AND EGG SAMMIES

Steps:

• Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO once around the pan. Add the onions to the hot pan and cook 2 to 3 minutes. While they cook, cut off one quarter of a roasted pepper and chop it finely. Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool.
• When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds. Combine thoroughly then form the mixture into 4 large, thin patties. Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO. Cook the patties until golden on both sides, 8 minutes total. Transfer the patties to a plate and tent with foil to keep them warm. Return the skillet to the heat. Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs. Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard. Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
• Chop the remaining peppers in the food processor until smooth, then season with salt and pepper to taste.
• Place a chicken sausage patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree. Set the roll tops in place and serve hot.

CHICKEN SAUSAGE AND EGG SAMMIES

Steps:

• To a skillet over medium heat, add 1 tablespoon oil.
• Add in onion to the hot pan; cook 2-3 minutes.
• While they cook, cut off one quarter of a roasted pepper and chop it finely.
• Add chopped pepper to the onions and combine; then transfer to a bowl to cool.
• When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seed.
• Combine thoroughly, and then form mixture into 4 large, thin patties.
• Return skillet to stove over med-high heat; add in another tablespoons oil.
• Cook patties until golden on both sides, about 4 minutes per side.
• Transfer patties to a plate; tent with foil to keep them warm.
• Return skillet to heat; add remaining tablespoon oil; decrease heat to med-low, then add eggs.
• Season eggs with salt and pepper; fry for 2-3 minutes on the first side, then flip and cook to desired doneness.
• Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
• Chop the remaining peppers in the food processor until smooth, then season with salt and pepper.
• Place a chicken patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree; set roll tops in place and serve hot.

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE-RACHAEL RAY

Steps:

• Preheat broiler.
• Season chicken breast cutlets with smoked paprika, salt, and pepper.
• Heat 2 tablespoons oil in a large nonstick skillet over med-high heat.
• Add the chicken to the skillet; cook 2-3 minutes on each side.
• Remove the chicken from the skillet and let it rest, tented with foil.
• Wipe out the pan and add the remaining 2 tablespoons oil.
• In a small bowl, beat the eggs with salt, pepper, and milk.
• Add the roasted peppers and parsley to the skillet; cook for 30 seconds; then add the eggs; scramble to your desired doneness with a wooden spoon or spatula.
• While the eggs cook, toast rolls under the broiler, 1 minute, then remove them to a work surface; keep the broiler on.
• Assemble sandwiches: slice the chicken and pile it on the roll bottoms.
• Top each sandwich with ¼ of the eggs and a slice of cheese.
• Place the sandwiches back under the broiler for 30 seconds to melt the cheese.
• When the cheese has melted, transfer sandwiches to plates; top them with a pile of watercress, then set the roll tops in place.